Blackberry Sponge

Ingredients

• 1 pint boiling water
• 4 eggs
• 5 large oranges
• 3 lemons in place of the b'ackberry juice

Directions

1. Mrs. Rorer.

2. Cover \ box gelatin with \ cup cold water, and soak for |- hour. Pour over it 1 pint boiling water, add ^ cup sugar, and stir till dissolved; add ^ pint blackberry juice and strain into a tin basin set in cracked ice, stirring occasionally until cold. Add the stitf whites of 4 eggs, and beat until smooth ; turn into a mould to harden. Turn out on a dish and serve with vanilla sauce poured around it.

3. For Raspberry Sponge, double the quantity of juice.

4. For Currant Sponge, take currant juice in place of blackberry, twice as much sugar, and half as much water.

5. For Strawberry Sponge, double the juice and sugar, and use half the quantity of water.

6. For Orange Sponge, double the sugar, and use the juice of 5 large oranges.

7. For Lemon Sponge, use the juice of 3 lemons in place of the b'ackberry juice, and 2\ cups sugar.

Nutrition, whole recipe (rough)

Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.